(Stays in the fridge up to 2 months)
7 cups unpeeled pickling cucumbers, sliced thin (about 7 large dills)
1 cup sliced onions
1 cup sliced bell peppers
1 tbsp. salt
1 cup white vinegar
2 cups sugar (could sustitute with stevia for lower carb)
1 tsp. each celery seed, mustard seed
1 cup sliced onions
1 cup sliced bell peppers
1 tbsp. salt
1 cup white vinegar
2 cups sugar (could sustitute with stevia for lower carb)
1 tsp. each celery seed, mustard seed
Mix cucumbers, onions, peppers and salt; set aside. Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil. Remove from heat, let cool for 1 hour. Pour mixture over cucumbers. Put in jars and store in refrigerator Will keep up to 2 months! Makes 2 quart jars.
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